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Traditional countryside terrine Recipe

Traditional countryside terrine Recipe
Method
  • 1

    Preheat the oven to 160 degrees.

  • 2

    Place all of the meat in a food processor and blend for 1 minute.

  • 3

    Add all of the other ingredients (except the bay leaves) and blend for a further 2 minutes. This will give you a relatively coarse pate. If desired, blend for a little longer to obtain a smoother consistency.

  • 4

    Place this mix into a well oiled terrine dish and smooth out the top with the back of a wet spoon.

  • 5

    Place the bay leaves on top and seal with a tight fitting lid.

  • 6

    Put the terrine into a deep baking dish and half-fill with water.

  • 7

    Place into the oven and cook for 45 minutes.

  • 8

    Once cooked remove from the oven and allow to cool.

  • 9

    Place in the fridge and leave to set for 48hrs before serving.

Chef's tip

«Pan fry slices of this pate and serve with pickles and chutneys of your choice.»

A true classic... countryside terrine! Enjoy this rich, traditional pork dish on a lazy Sunday afternoon.

Rate this recipe :

(13 votes)

  • Preparation  20mins
  • Cooking time  45mins
  • Rest time  1j

Ingredients for people

  • Thyme sprig(s) : 1 whole
  • Fine salt : 14 g
  • Chinese 5 spices : 1 g
  • Coarse ground white pepper : 1 g
  • Pork tenderloin(s) : 400 g
  • Pork belly : 400 g
  • Pork throat meat : 300 g
  • Pork caul fat : 200 g
  • Onion(s) : 1 whole
  • French stick : 100 g
  • Semi-skimmed milk : 100 ml
  • Whole egg(s) : 4 whole
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